Color Changes and Sorption Characteristics of Whole Red Pepper with Relative Humidity and Temperature

저장상대습도와 온도에 따른 통고추의 변색 및 흡습특성

The color changes and sorption characteristics of dried whole red pepper stored at various relative humidity and temperature were studied. Dried whole red pepper was browned at relative humidity above 67%, and was molded at relative humidity above 84%, and was decolorated at relative humidity below 32%. Therefore, about 50% RH condition was suitable for the preservation of dried whole red pepper and the safe moisture content levels for storge to prevent decolorization were ranging from 15.65% to 19.62% dry basis (DB) with varying temperatures. The moisture contents of monolayer value for the dried whole red pepper were ranging from 7.52% to 9.23% (DB) with varying temperatures. The third order regression equation for the equilibrium moisture content prediction with relative humidity was determined.

건조통고추를 상대습도 11%에서 84%까지 7단계의 상대습도별로 $5^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$, 및 $35^{\circ}C$ 온도구에 저장하면서 통고추의 변색 및 흡습특성을 조사하였다. RH 67% 이상에서는 갈변현상이, RH 84% 이상에서는 곰팡이가 발생하였고 RH 32% 이하에서는 탈색현상이 나타났다. 따라서 50% 내외의 RH 조건이 저장에 적합하였으며 탈색도 기준에서 저장 안전 수분함량은 $15.\;65{\sim}\;19.\;62%$ (DB) 였으며 이들 건조통고추의 monolayer value는 $5^{\circ}C$에서 9.23% (DB), $15^{\circ}C$에서 8.42% (DB), 25에서 7. 96% (DB) 및 $35^{\circ}C$에서 7. 52% (DB) 로서 온도가 낮을수록 monolayer value 는 다소 높아지는 경향을 보였으며 상대습도에 따라서 평형수분함량을 예측할 수 있는 3차 회귀방정식을 도출하였다.